Gluten-free banana bread with maple syrup

With its reduced sugar content and lovely texture, this gluten-free banana bread is a perfect lunchbox snack

Kate Crocker

Gluten-free banana bread with maple syrup

This banana bread is a perfect lunchbox snack

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Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 12 slices

Course: Snack

Cuisine: Australian

Ingredients Equipment Method Notes

Ingredients

  

• 2 eggs
• 70 g tapioca flour
• 80 g sorghum flour
• 70 g brown rice flour
• 20 g baking powder
• 5 g psyllium husk
• 40 g brown sugar
• 1 tsp vanilla essence
• 125 ml oil
• 125 ml milk
• 400 g peeled and mashed bananas (approximately 4 or 5 bananas)
• 1½ tbs pure maple syrup

Equipment

• Electric mixer (or hand-held beater)
• 24 x 14 cm loaf tin

Method

 

1. Preheat oven to 180° Celsius (conventional oven) or 160° Celsius (fan-forced oven)
2. Grease and line 24 x 14 centimetre loaf tray
3. Beat eggs  for 5 minutes in the large bowl of an electric mixer.
4. Sift in tapioca flour, sorghum flour, brown rice flour, baking powder and psyllium husk. Add all other ingredients and mix until well combined
5. Pour batter into loaf tin
6. Bake for 55 minutes or until a skewer, when inserted, comes out clean

Notes

Use whichever oil you prefer to cook with. I use olive oil.

Use whichever milk suits your dietary requirements. I use cow’s milk. For a dairy-free alternative, try rice milk (note that in Australia, oat milk is not recommended for coeliacs).

You can wrap individual slices of banana bread and freeze. Defrost at room temperature as required.

A lunchbox winner

It was bound to happen sooner or later. I mean, everyone needs a banana bread recipe in their baking repertoire. Even better, a gluten-free banana bread recipe. I’ve never gotten around to it, so I thought it was high time I got that sorted.

I’ve said it before – I really love bananas in gluten-free baking. They’re amazing. They add strength and elasticity as well as sweetness and a gorgeous taste.

There’s not much sugar in this banana bread – there’s no need for it if you use plenty of bananas. But I did add some maple syrup. It compliments the banana so beautifully and really lifts the taste.

This bread will freeze and defrost – just wrap slices individually before freezing – pop it in the freezer within a day of baking.

And if you feel like varying the taste, omit the maple syrup and instead add 1/3 cup of diced dried apricot, or some sultanas, or your favourite spices such as cinnamon and nutmeg, or even a handful of cacao nibs.

Looking for more gluten-free lunchbox recipes? Check out my eCookbook.

Enjoy!